Mini Nutella and Jam Donut Muffins!

So it’s no lie that I love desserts…. This recipe is an adaptation of a recipe I found ages ago that I archived and can no longer find- the story of my life! These lovely little donuts are definitely a crowd pleaser! I have made these for a few functions with friends, and they are always the first to go.

These donuts have just the right blend of ingredients that make them taste like a donut without the frying. They are not too sweet and the fillings can be changed to anything. I am particularly partial to the Nutella filling, but my husband prefers the jam. Either way- they are never sitting around for too long…

These donuts can be made into muffin sized cakes- but personally, I think the cake to filling ratio would be off, and this way I can pretend that 10 little muffins would probably equal 1 normal sized…. Hmmm…. Maybe.

These cakes are a super fast recipe and they are really easy to whip up in a hurry. The muffins don’t even need to be cool before the topping is added, and they can all be stacked into a container on top of each other without any issues. I love eating them warm so the nutella is soft, but they definitely go either way. The fillings can be varied for whatever you prefer. I have used raspberry jam, nutella and boysenberry jam, but I have seen other people using lemon curds and other fillings.

Mini Nutella and Jam Donut Muffins

Ingredients:

1 1/2 cups Plain Flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup castor sugar
1/4 cup vegetable oil
3/4 cup milk
1 egg
1 teaspoon vanilla extract
Nutella or jam, to taste
Cinnamon Sugar Topping
1/2 cup white sugar
2 teaspoons cinnamon
50g butter

Method:

In a medium bowl, stir together the flour, sugar, salt, baking powder and spices. Set aside.

In a large mixing bowl, whisk the oil, egg, milk and vanilla extract. With a wooden spoon, mix in the flour mixture and stir only until combined. (Over stirring will change the texture of the muffins).

Grease a mini muffin tin with vegetable oil. Half fill each of the tins with the batter, then gently add a small amount of jam or nutella to each. Use the remaining batter to cover the centres.

Bake the donut muffins for 10-12 minutes- the cakes will be starting to get a warm golden colour on top. (You can use a skewer to test that the mixture is fully cooked- but it is tricky because of the filling and you can usually tell by looking at the tops)

Allow the muffins to cool enough to handle. Melt the butter in the microwave until fully liquid. Stir together the white sugar and cinnamon in another bowl until well combined. Dip each of the muffins into the butter and then the sugar mix to get a nice Jam Donut topping.